Name 4 sectors of the catering industry and give examples. 2. Give the roles and responsibilities of: a. Head Chef/ Catering Manager b. Restaurant Manager 3. What is the Kitchen Brigade and Restaurant Brigade? 4. What is the Health & Safety Act 1974? What are the responsibilities of: a. The employer b. The employee 5. What are the most common causes of accidents in the catering industry? 6. How can accidents be prevented? What needs to be completed? 7. In First Aid‚ what
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hygiene People are a common source of pathogenic bacteria‚ so everyone who works with food must have the highest possible standards of personal hygiene and personal habits to avoid contaminating food. The public react to what they see: • It is always good practice to start work clean and tidy - this will give a good impression to any customers you meet; it also plays an important part in helping to protect food from contamination. It helps to have a bath or shower each day. This will remove some
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CCPMCS HACCP – Guideline for HACCP Certification MCS1 MALAYSIAN CERTIFICATION SCHEME FOR HAZARD ANALYSIS AND CRITICAL CONTROL POINT GUIDELINES FOR HACCP CERTIFICATION © Copyright Food Safety and Quality Division‚ Department of Public Health Ministry of Health Malaysia MOH/K/MAK/12.01(GU) MCS HACCP – Guideline for HACCP Certification CONTENTS Page Committee Representation Foreword 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Introduction Definitions Objective Benefits Requirements for
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Departments: Chlorine Clean Food processing has existed for centuries‚ but in the 19th and 20th centuries‚ largely due to military supply demands‚ more modern food processing technologies were developed. As food processing needs have grown‚ so have problems with food contamination and foodborne illness. Columns: Controlling Pests Requires Staff Participation In any food processing plant‚ a pest management program is only as strong as the employees who implement it. To ensure a successful pest
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washing. Poor personal habits are serious hazards in food establishments. The restaurant management team is responsible for the health and safety of our employees and customers. They must insure that restrooms and hand washing areas are completely stocked with hot and cold running water‚ hand soap and single-use paper towels or hand dryers. They should also provide gloves for employees handling food products or cleaning chemicals (Popeyes Food Safety Certification Program‚ 2007) Managers should also
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Hygiene: Principles of Personal Hygiene: In any food establishments‚ food handlers are either the first line of defense or the cause for the need for defense. This is because most types of foods can be contaminated and it is the responsibility of the food handler to ensure the safety of the consumers by eliminating or minimizing the contamination to safer levels for consumption. How to lessen‚ prevent‚ and eliminate contamination that causes food borne illness will be the focus of the study. Personal
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Chapter 8 Safety‚ Sanitation‚ & Maintenance Functional Subsystem: Safety‚ Sanitation‚ & Maintenance Functional subsystem in the foodservice systems model. Permeates all other subsystems. Safety often is related to cleaning & maintenance practices. ©2004 Pearson Education‚ Inc. Foodservice Organizations‚ 5th edition Spears & Gregoire Safety Includes not only the safety of the food served‚ but also the safety of employees & guests. Safety considerations include: Food safety Sanitation
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QUESTION ONE What are the main regulations covering the establishment of a day care centre? Every childcare facility should be registered by their local authority as well as OFSTED. The main purpose of the register is to provide information about the day care services in the area to parents and employers. The way in which the register is kept should be decided by each local authority and in doing so the following points should be taken into account. The register should be compiled so that child-minders
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raise awareness of health and safety in a social care setting. Include the following in your guide: Bi A list of the laws relating to: a) general health and safety in the setting Safety Representatives and Safety Committees Regulations 1977 Health and Safety at Work Act 1974 b) moving and handling Health and Safety (Display Screen Equipment) Regulations 1992 Bii A list of the food standards that relate to social care settings. Food Standards Act 1999 Food Safety Act 1990 Biii An outline
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also damage the overall interests of the community (Fan‚ 2005). Background The OSL Group is a worldwide food providers‚ which has over 50 food processing factories in 17 countries. The corporation is founded in 1909 at America. It set up the first processing factory at Beijing‚ China in 1991 (OSL.com‚ 2011). Shanghai Husi Food Corporation is the branch office of OSL Group. “Food safety and quality assurance are guiding principles in delivering products that go above and beyond our customers ’
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